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Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions)
Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions)

Before you jump to Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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We hope you got insight from reading it, now let’s go back to cebollas rojas encurtidas (ecuadorean quick pickled red onions) recipe. You can cook cebollas rojas encurtidas (ecuadorean quick pickled red onions) using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions):
  1. Take 1 medium red onion, thinly sliced (about 1/8" thick) horizontally (against the grain)
  2. You need 1.5 cups boiling water
  3. Prepare 1.5 teaspoons kosher salt (1 in the beginning, and then 1/2 later)
  4. Get 3 Tablespoons lime or lemon juice
  5. Prepare a few sprigs of cilantro, chopped
Instructions to make Cebollas Rojas Encurtidas (Ecuadorean Quick Pickled Red Onions):
  1. Pour the boiling water over the sliced onions, add 1 teaspoonful kosher salt, stir to mix, and let the onions sit for 20 to 25 minutes.
  2. Drain all the excess liquid and add the rest of the salt (1/2 teaspoon) and lime juice and gently massage as you toss. This will help bring out that beautiful jewel tone of the red onion.
  3. Optional cilantro and chopped tomatoes would be added at this point, and salt adjusted if needed.
  4. Chill for 15 to 20 minutes before serving if you can.
  5. Enjoy! :)

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